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Happy Hour: Orangina Sunrise

partysugar — Fri, 21 Mar 2008 12:01:57 -0700

A fun way to present cocktails at a party is to serve them in a bottle. To make these Orangina sunrises, some of the Orangina is poured out of the bottle to create room for the rum, amaretto, and grenadine. Put the cocktails together before the party starts and fill a large cooler with the bottles. Fill another cooler with plain organina and label it so guests know which ones have alcohol and which ones do not.

This drink would also be perfect to bring to a picnic or other outdoor function where public drinking is "not allowed." To see how it's made, read more.

Orangina Sunrise
From Everyday With Rachael Ray magazine

Ingredients

One 10-ounce bottle Orangina
1 ounce dark rum
1 ounce amaretto
1/2 ounce grenadine

Directions

Pour out 1/4 cup of the Orangina.
Add the rum, amaretto and grenadine to the bottle. Replace the cap and gently shake to combine. Serve chilled.

Serves 1.

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Happy Hour: Brownie Cognac

partysugar — Fri, 08 Feb 2008 16:18:31 -0800

Valentine's Day is an excellent excuse to experiment with chocolate cocktails. I'm especially interested in this recipe because it creates a cocktail that tastes like a brownie!

This drink has a rich, glossy color and a decadent, smooth taste. It's a great dessert cocktail, perfect for when you feel like a sweet treat, but don't want something too heavy. To take a look at the recipe, read more.

Brownie Cognac
From Fine Living

1 1/2 oz. Courvoisier or other type of cognac
1 oz. amaretto
Dash of chocolate syrup

Fill pint glass with ice.
Add the cognac, the amaretto, and a dash of chocolate syrup.
Shake and pour into a chilled martini glass.

Serves 1.

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Happy Hour: Cranberry Amaretto Kiss

partysugar — Fri, 11 Jan 2008 14:13:33 -0800

During the holidays I was so busy that I didn't have time to experiment with different cocktail recipes. Instead, I found one that I absolutely loved and made it throughout the season. Actually I'm so obsessed, I'm still shaking it up! From the December issue of Bon Appetit, the Cranberry Amaretto Kiss is a sublime concoction of almond liquor, vodka, fresh squeezed orange juice, and cranberry juice. It has a lovely vibrant color and doesn't taste too sweet. Everyone from my tequila-loving mom to my martini-drinking friend guzzled this cocktail with gusto. So give it a try! Get the recipe now when you read more.

Cranberry Amaretto Kiss
From Bon Appetit magazine, December 2007

2 cups cranberry juice cocktail
1 cup vodka
1/2 cup amaretto
3 tablespoons fresh orange juice*
Ice cubes
Clementines, peeled, separated into segments (optional)

Mix cranberry juice, vodka, amaretto, and orange juice in pitcher.
Cover and chill until ready to serve. It can be prepared 1 day ahead. Keep refrigerated.
To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture.
Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with clementine segment, if desired. Repeat 3 times with ice cubes, remaining vodka mixture, and clementine segments.

Makes 8 cocktails.

*I used 1/4 cup fresh squeezed orange juice because I liked the tartness it added to the cocktail.

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Happy Hour: Autumnal Equinox

YumSugar — Mon, 24 Sep 2007 13:28:33 -0700

Yesterday was the first day of fall, or autumnal equinox. This means it's just about time to put away the ice cream maker and pull out the crock-pot. If this is sad news to you, you may need a drink to help you cope. If it's great news, then you may need a drink to help you celebrate. Either way, I've got the perfect one for the occasion. The drink, aptly titled Autumnal Equinox, is a perfect mix of port wine, Grand Marnier, and amaretto. To get the recipe, read more

Autumnal Equinox
From The Webtender
Image Source

2 oz Port
1 oz Grand Marnier
1/2 oz Amaretto

Fill Old Fashioned Glass with ice.
Pour ingredients into glass and stir.

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Definition: Amaretto

partysugar — Fri, 19 Jan 2007 12:29:01 -0800

Amaretto
A liqueur with the distinct flavor of almonds, though it's often made with apricot pit kernels. The original liqueur, Amaretto di Saronno, is from Saronno, Italy - although many American distilleries now produce their own amaretto. It is usually served straight, on the rocks, or mixed into a cocktail and is often an ingredient used to enhance baked goods or desserts (as seen in my recipe for Amaretto Mousse).

Happy Hour: Kalimotxo

partysugar — Fri, 22 May 2009 16:00:19 -0700

Have you ever thought to yourself, I could really use a cocktail right now, only to realize that your liquor cabinet is empty except for that random bottle of Amaretto? Instead of running to the corner store or the nearest bar, take a tip from the Spanish and make kalimotxo. While the name sounds exotic, the ingredients - coca-cola and red wine - are probably already in your kitchen. I know you're thinking: coke and wine? How could that possibly be any good? I too, thought that when I first heard of kalimotxo, however once you taste it, you'll love it! With the coke bringing out a spicy quality to the wine, the surprising combination is refreshing and satisfying.

Making kalimotxo is also a great way to use wine that's a couple days old. It's so easy to make it practically doesn't need a recipe, but I've put one together anyways. Check it out now and read more.

Kalimotxo
Original Recipe

Ingredients

ice
red wine (it can be any kind, but I like to use a Spanish red, like Rioja)
coca-cola
lemon wedge, optional for garnish

Directions

Place the ice in a fun wine glass or goblet. Fill with red wine until about 2/3* full. Top with coke. If using, squeeze lemon and drop in. Stir with a straw, bar spoon, or finger. Enjoy!

Makes 1 drink.

*The proportions are totally up to you. If the drink tastes better with equal parts red wine and coke or 3/4 wine and 1/4 coke, make it that way.

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Our Favorite Cocktails

partysugar — Wed, 17 Dec 2008 16:00:36 -0800

There's nothing quite like the sound of a cocktail shaker in action. As I wait for a bartender to make my drink, the noise of ice clicking against glass fills me with giddy anticipation. Why? Because a perfectly poured drink is one of life's most luxurious pleasures.

To help you truly enjoy happy hour, we regularly feature refreshing, tantalizing, delicious, and original cocktail recipes. Many I make at home, but others are expertly mixed by some of San Francisco's top bartenders, like H. Joseph Ehrmann, Aaron Smith, and Buffalo of the Alembic. To say cheers to cocktails, I've rounded my top 10 cocktail recipes of the year:

Happy Hour: A Perfect Peartini

YumSugar — Fri, 04 Jan 2008 14:18:11 -0800

I'm not a huge fan of fruity martinis because they often taste too fake to me. Yet I'm also not one to turn down a cocktail, so when a friend recently offered me a pear martini, I was happy to keep an open mind. The concoction she mixed - featuring Grey Goose's pear-flavored vodka - was smooth, strong, not too sweet, and not the slightest bit artificial tasting.

Pears are at their peak right now, so why not experiment with a Peartini of your own? The amaretto liqueur provides a nice contrast to the lemon juice, and you can use fresh pear slices for garnish. The recipe lets you mix up the cocktail by the glass or the batch; to get it, read more.

Peartini
From Grey Goose Vodka

2 parts Grey Goose La Poire
1/4 part Disaronno or other amaretto liquer
1/4 part simple syrup
1/2 part lemon juice
Pear slice for garnish

Place all ingredients in a cocktail shaker filled with ice.
Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
Strain into a cocktail glass.
Garnish with a pear slice.

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Orange Ricotta Poundcake = Perfect Holiday Gift

partysugar — Mon, 17 Dec 2007 11:11:39 -0800

The other day my dad watched Giada De Laurentiis make a scrumptious pound cake. Moments after she took the cake from the oven he was on the phone begging me to make it. Never one to disappoint daddio, I made it over the weekend. The recipe is super easy and the cake is absolutely divine.

Ricotta cheese adds a smooth, creamy texture and orange zest gives the cake a delicious, holiday flavor. It would also make a marvelous hostess gift when wrapped up in decorative paper and ribbon. I served it with orange wedges for garnish and a simple Amaretto whipped cream. For the recipe, read more

Ricotta Orange Poundcake
From Giada De Laurentiis

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 cup whipping cream
2 tablespoons sugar
1 tablespoon Amaretto
1 teaspoon vanilla extract, optional

Preheat the oven to 350°F. Grease a 9-x-5-x-3-inch loaf pan with butter.
In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time.
Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
Meanwhile, beat the heavy cream in a clean bowl until soft peaks form. Add the sugar, Amaretto, and vanilla if using. Beat until stiff peaks form. Transfer to a decorative serving bowl.
To serve, slice the cake and serve with the whipped cream.

Serves 8–10.

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Come Party With Me: Classic Thanksgiving - Menu (Dessert)

partysugar — Wed, 07 Nov 2007 14:28:33 -0800

After you have finished your Thanksgiving meal, clean the kitchen and take a nice, leisurely walk. By the time you return home you will feel refreshed and ready for a piece of pie and a glass of champagne. Pumpkin pie is the obvious choice for a decadent dessert. Jazz yours up with an amaretto whipped cream. Serve a second dessert option in the form of a chocolate pecan pie. Slice up any leftover pie and give to guests as they leave. For the recipes to these divinely delicious desserts, please read more

Classic Pumpkin Pie
From Cooking Light magazine

Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar

Position oven rack to lowest position. Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack.
Bake at 425° for 10 minutes.
Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Serves 12

Nutritional Information: CALORIES 222(30% from fat); FAT 7.4g (sat 3.7g,mono 0.7g,poly 0.1g); PROTEIN 4.1g; CHOLESTEROL 32mg; CALCIUM 104mg; SODIUM 241mg; FIBER 3g; IRON 0.8mg; CARBOHYDRATE 35.3g

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Chocolate Pecan Pie
From Emeril Lagasse

1 sweet pie crust, recipe follows
1 cup milk chocolate chips
2/3 cup corn syrup
1/3 cup sugar
3 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecan pieces
1/2 cup chopped bittersweet chocolate
2 tablespoons vegetable oil
1 cup heavy cream
1 tablespoon confectioners' sugar
Edible gold leaf, torn or cut into flakes, garnish (optional)

Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 9-inch pie pan, trim and flute the edges. Let rest refrigerated for 20 minutes.
Cover with parchment paper and pie weights. Bake until set, 12 to 15 minutes.
Remove the paper and weights and cook until just golden, 8 to 10 minutes. Remove from the oven and cool.
In the top of a double boiler, gently melt the chocolate chips over almost simmering water. Remove from the heat.
In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10 minutes.
Reduce the oven temperature to 350 degrees F and bake for an additional 25 minutes.
Remove from the oven and cool on a rack.
Place half of the chopped bittersweet chocolate in a small bowl. Place the remaining bittersweet chocolate and the oil in the top of a double boiler, or in a small metal bowl set over a pot of simmering water. Heat the chocolate, whisking, until melted.
Pour the melted chocolate over the chocolate in the bowl, whisking to melt. Pour over the warm pie, spreading to the edges to coat the top.
Refrigerate until well chilled, at least 2 hours.
In a medium bowl, whip the cream until soft peaks start to form. Add the sugar and whip to stiff peaks.
Remove the pie from the refrigerator, slice and arrange on plates. Garnish each slice with edible gold flakes and serve with whipped cream on the side.

Serves 6-8.

Basic Sweet Pie Crust:
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
4 to 6 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Makes 1 (9 or 10-inch) pie crust.

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